# 麹

| 麹 | U+9EB9, &#40633; CJK UNIFIED IDEOGRAPH-9EB9 |
| ← 麸 [U+9EB8] | CJK Unified Ideographs | 麺 → [U+9EBA] |

## Translingual

| Traditional | 麴 |
| Shinjitai (extended) | 麹 |
| Simplified | 曲/麹 |

### Han character

麹 (Kangxi radical 199, 麦+8, 15 strokes, cangjie input 手水心火木 (QEPFD), composition ⿰麦匊 or ⿺麦匊)

#### References

* Kangxi Dictionary: not present, would follow page 1514, character 57
* Hanyu Da Zidian (first edition): not present, would follow volume 7, page 4605, character 5
* Unihan data for U+9EB9

## Chinese

* For pronunciation and definitions of 麹 – see 麴 (“yeast; leaven; wine; alcoholic beverage; etc.”). (This character is the simplified form of 麴).
* Notes:Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore.Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

### Usage notes

Is standard when used as surname, otherwise known to be used in distinction with 曲.

## Japanese

| Shinjitai (extended) | 麹 |
| Kyūjitai | 麴 |

### Kanji

(Hyōgai kanji, shinjitai kanji, kyūjitai form 麴)
* koji mold
* sake (Japanese rice wine)

#### Readings

* Go-on: きく (kiku)
* Kan-on: きく (kiku)
* Kun: かびたち (kabitachi, 麹)、かむし (kamushi, 麹)、かむち (kamuchi, 麹)、かんだち (kandachi, 麹)、こうじ (kōji, 麹)

#### Usage notes

This is one of the 22 widely used extended shinjitai (簡(かん)易(い)慣(かん)用(よう)字(じ)体(たい) (kan'i kan'yō jitai)).

#### Alternative forms

* 麯

#### Compounds

* 麹(きく)院(いん)／麴(きく)院(いん) (kikuin)
* 麹(きく)菌(きん)／麴(きく)菌(きん) (kikukin): aspergillus
* 麹(きく)君(くん)／麴(きく)君(くん) (kikukun)
* 麹(きく)蘖(げつ)／麴(きく)蘖(げつ) (kikugetsu)
* 麹(きく)氏(し)／麴(きく)氏(し) (kikushi)
* 麹(きく)室(しつ)／麴(きく)室(しつ) (kikushitsu)
* 麹(きく)車(しゃ)／麴(きく)車(しゃ) (kikusha)
* 麹(きく)秀(しゅう)才(さい)／麴(きく)秀(しゅう)才(さい) (kikushūsai)
* 麹(きく)塵(じん)／麴(きく)塵(じん) (kikujin)
* 麹(きく)生(せい)／麴(きく)生(せい) (kikusei)
* 製(せい)麹(きく)／製(せい)麴(きく) (seikiku)

### Etymology 1

* Kanji in this term
* 麹
* こうじ Hyōgai
* kun'yomi
* Alternative spelling
* 麴 (kyūjitai)
For pronunciation and definitions of 麹 – see the following entry. :
| 【こうじ】 | [noun] koji: a substance that is produced by letting a mold, especially Aspergillus oryzae, grow on rice, barley, soybeans, etc., used to make fermented products such as sake, amazake, miso, and soy sauce [proper noun] a surname Alternative spellings 糀, 糱 |
(This term, 麹, is an alternative spelling of the above term.) :

### Etymology 2

* Kanji in this term
* 麹
* かむだち Hyōgai
* kun'yomi
* Alternative spelling
* 麴 (kyūjitai)
For pronunciation and definitions of 麹 – see the following entry. :
| 【かむだち】 | [noun] (rare) koji: a mold, Aspergillus oryzae, used as a starter for rice, barley, soybeans, etc. to make sake, miso, etc. |
(This term, 麹, is an alternative spelling of the above term.) :

### Etymology 3

* Kanji in this term
* 麹
* かんだち Hyōgai
* kun'yomi
* Alternative spelling
* 麴 (kyūjitai)
For pronunciation and definitions of 麹 – see the following entry. :
| 【かんだち】 | [noun] (rare) Alternative form of かむだち (kamudachi) |
(This term, 麹, is an alternative spelling of the above term.) :

## Korean
### Hanja

麹 • (guk) (hangeul 국, revised guk, McCune–Reischauer kuk, Yale kwuk)
* This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.